Pan Seared Steak & Creamy Mushroom Gravy

Pan Seared Steak & Creamy Mushroom Gravy is a simple dish of skillet butter seared beef scotch fillet steaks served with creamy mushroom gravy


A few days back there was a big sale for Scotch Fillets (Rib Eye) in several supermarkets near my place, I took that opportunity to stock up as the normal price for these ones are NZ$35.00 – 40.00 per kilogram, with the sale it was NZ$22.00 per kilogram. I think I grabbed at least 3 kilograms as I can freeze them and use them when needed. Now is the time to use some of them and with steaks the best way to cook them is simply grilling or pan searing them, what gives this piece of meat an extra ooomph is the sauce that accompanies them, so for today we will be serving it with one of my favourite gravies, the creamy mushroom gravy.

How about you how do you want your steaks to be prepared? What sauce do you prefer? Let me know from the comments below.

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Pan Seared Steak & Creamy Mushroom Gravy 1

Pan Seared Steak & Creamy Mushroom Gravy

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Global

Description

Pan Seared Steak & Creamy Mushroom Gravy is a simple dish of skillet butter seared beef scotch fillet steaks served with creamy mushroom gravy


Ingredients

Scale

Steaks

  • 4 x 200 g Scotch Fillet steaks, 1-inch thick
  • 4 cloves garlic, pounded
  • 4 pcs thyme sprigs
  • ghee or rendered beef fat
  • 4 tbsp butter
  • salt
  • freshly ground black pepper

Sauce

  • 150 grams brown mushrooms, quartered
  • 2 cups beef stock
  • 1/2 cup cream
  • 2 tsp Worcestershire sauce
  • 1 shallot, minced
  • 2 cloves garlic cloves, minced
  • 5 tbsp butter
  • 3 tbsp flour
  • salt
  • freshly ground black pepper

Instructions

  1. Prepare your gravy first. In a sauce pan add 2 tbsp butter melt in medium heat then cook the brown mushrooms. Remove from pan then set it aside.
  2. Using the same pan add the remaining butter then once it melts sauté garlic and shallots.
  3. Add the flour then mix until it forms into a roux. Gently pour the beef stock while mixing. Mix well to achieve a consistent texture.
  4. Add the cream, Worcestershire sauce and mushrooms, bring to a slow boil then simmer for 5 minutes.
  5. Season with salt and freshly ground black pepper. Remove from heat then keep warm.
  6. Prepare your steak, season room temperature steak with salt and freshly ground black pepper. Heat a large cast-iron skillet over medium high heat. Add a small amount of ghee or rendered beef fat, just enough to coat the pan. When it starts to smoke, lay the steaks into the pan in batched to retain skillet heat. Cook for 3 minutes on each side.
  7. Reduce heat to medium low then add a tbsp of butter, a sprig of thyme and a garlic clove per steak in the skillet. Let the butter foam then baste the steak with it. Continuously baste and cook for 2 minutes or until done to your liking.
  8. Discard thyme and garlic then transfer steaks to the plate then let it rest for five minutes.
  9. When ready pour the gravy on top together with some mushrooms then serve.

 

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1 Response

  1. kitchenriffs says:

    Love pan-seared steaks! Best way to cook them, IMO. And I can never resist mushroom gravy. This looks great — thanks.

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